Eggplant Parm Two Ways
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The Best Eggplant Parmesan Recipe w/ Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
Crispy fried eggplant smothered in flavorful marinara and bubbly cheese... what's NOT to like?
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The Best Eggplant Parmesan Recipe w/ Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
EGGPLANT PARMIGIANA | Melanzane alla Parmigiana
This Eggplant Parmigiana Recipe is a scrumptious dish of layer upon layer of crisp, juicy eggplant mixed with rich Italian tomato sauce and filled with parmesan cheese and fresh gooey mozzarella. Aubergine Parmesan.
#parmigiana #eggplantparmigiana #melanzaneparmigiana
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EGGPLANT PARMIGIANA | Eggplant Parmesan Recipe
INGREDIENTS:
2 large fresh Mozzarella
Fresh bunch of Basil leaves (washed)
½ carrot (chopped)
½ onion (chopped)
1.2L finely chopped tomato polpa
Parmigiano Reggiano
Extra virgin olive oil
Vegetable oil (for frying)
5 medium sized tall eggplants
UTENSILS:
Knife
Tongs
Ladle
Alfoil
Rectangular Pyrex/Bessemer non-stick baking tray
METHOD:
PREPARING THE EGGPLANT
1. Cut the eggplant length ways into strips.
2. Line them up in a bowl and sprinkle salt over the top of them.
3. Leave this to rest for 20 minutes to get rid of any excess water and bitterness.
4. Pour some plain flour onto a sheet of alfoil.
5. After you have lightly dried each strip of eggplant using a paper towel, batter each side with flour, pressing down gently with your hands.
6. Once you have finished, heat up some vegetable oil in a frying pan and fry each strip until it starts to brown.
7. Remove it from the pan at this point and put it onto a tray or large plate which you have lined with paper towels (these will help to get rid of the excess oil).
VINCENZO’SPLATE TIP: For a healthier option, you can boil or grill the eggplants instead of frying them…but Ill warn you, the taste is just not quite the same!!
THE SAUCE:
1. Add a nice amount of extra virgin olive oil (EVOO) to a deep pot or saucepan. When it heats up, add the chopped carrot and onion and cook until golden.
2. Add the tomato polpa and a pinch of rock salt before stirring well.
3. Add some fresh basil leaves and stir them through
3. Cook the sauce for around 20 minutes or it will thicken too much (this will continue to cook later when you add it to the dish and put it in the oven). Continue to stir the sauce every few minutes.
4. Remove the sauce from the stove.
THE DISH
1. Preheat the oven to 180 degrees
2. Using a ladle, put small amounts of sauce all over the bottom of your baking tray. Spread it out with the bottom of the ladle so it’s not too thick.
3. Begin to layer the strips of eggplant at the base, one by one next two each other and trying not to leave any gaps.
4. Spread some more tomato sauce on top, this time being a little more generous and be sure to add sauce into all four corners so it doesn’t dry out and burn when it’s in the oven.
5. Sprinkle a generous amount of mozzarella over the top and then grate the parmesan over it.
6. Next, add another layer or eggplant strips over the top and repeat the process.
7. Repeat this once again but don’t add the mozzarella when you get to the top, just the parmesan!
8. Put the dish in the oven for between 30-40 minutes, dependent on the oven strength
HOW TO SERVE:
Wait around 15-20 minutes for the eggplant parmigiana to cool before serving and then cut it into strips or squares for your dish. You can also garnish with some basil for a finishing touch!
Eggplant Parmigiana Recipe | How to Make Eggplant Parmesan
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Watch the video recipe:
Italian Grandma Makes Eggplant Parmigiana
EGGPLANT PARMIGIANA INGREDIENTS:
3 large Eggplant
½ Tbsp Black Pepper
1 Tbsp Salt
1 cups All Purpose Flour add Salt & Pepper, as needed enough to coat eggplant slices
5 extra large Eggs
½ cup Vegetable Oil
1 lb shredded Mozzarella
1 cup grated Pecorino Romano Cheese
Chopped Fresh Parsley
Sliced Provolone Cheese (optional)
Sauce/Gravy:
½ Onion
3 cloves Garlic
3 Tbsp Olive Oil
2 qts Crushed Plum Tomatoes
4-6 Fresh Basil Leaves
1 tsp Oregano
½ tsp Black Pepper
1 Tbsp Salt
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
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Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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Eggplant Parmigiana Recipe
Today I would like to share with you my easy Eggplant Parmigiana recipe.
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Parmigiana Di Melanzane Recipe By Award Winning Chef Marco Saracino - Food Fusion
Parmigiana Di Melanzane is an authentic Italian Dish by Award-Winning Chef Marco Saracino to Celebrate the 5th Edition of Italian Cuisine week organized by the Consulate of Italy in Karachi.
Food Fusion is truly honored to have Chef Marco Saracino visit us and share this fantastic recipe with us.
#FoodFusion #HappyCookingToYou #ItalianCuisineWeek #mediterraneandiet #settimanadellacucinaitaliananelmondo #vivereallitaliana #chefmarcosaracino
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Parmigiana di Melanzane
Serves 4
Recipe in English:
Ingredients:
-Pyaz (Onion) 1 medium
-Fresh basil leaves 7-8
-Baingan (Eggplant) round 4 large
-Namak (Salt)
-Tamatar (Tomatoes) 3 medium
-Olive oil extra virgin 2 tbs
-Namak (Salt) to taste
-Kali mirch (Black pepper) crushed to taste
-Fresh basil leaves 5-6
-Water ½ Cup or as required
-Anday (Eggs) 2
-Maida (All-purpose flour) 1 Cup or as required
-Cooking oil for frying
-Mozzarella cheese grated
-Parmesan cheese (halal)
Directions:
-Peel onion,chop & set aside.
-Chop fresh basil leaves & set aside.
-Slice off the cap & peel alternatively then cut into even slices slices,sprinkle salt generously,place heavy object and let it drain for few hours to remove bitterness of eggplants.
-Chop tomatoes & set aside.
-In a saucepan,add olive oil,onion & sauté for a minute.
-Add tomatoes & mix well.
-Add salt,black pepper crushed & mix well.
-Add fresh basil leaves & mix well.
-Add water and mix well,cover & cook on medium flame for 25-30 minutes then blend the mixture with the help of hand blender and let it cool completely.
-Add eggs,whisk well & set aside.
-Pat dry all eggplant slices and coat with all-purpose flour & dust excess flour.
-In frying pan,heat cooking oil & fry eggplant slices from both sides until golden brown.
Assembling:
-In baking dish,add prepared tomato sauce,fried eggplant slices,prepared tomato sauce,mozzarella cheese,parmesan cheese,fresh basil leaves,fried eggplant slices,prepared tomato sauce,mozzarella cheese and parmesan cheese.
-Bake in preheated oven at 180C until cheese melts (10-15 minutes).
-Garnish with fresh basil leaves & serve!
Recipe in Urdu:
Ajza:
-Pyaz (Onion) 1 medium
-Fresh basil leaves 7-8
-Baingan (Eggplant) round 4 large
-Namak (Salt)
-Tamatar (Tomatoes) 3 medium
-Olive oil extra virgin 2 tbs
-Namak (Salt) to taste
-Kali mirch (Black pepper) crushed to taste
-Fresh basil leaves 5-6
-Water ½ Cup or as required
-Anday (Eggs) 2
-Maida (All-purpose flour) 1 Cup or as required
-Cooking oil for frying
-Mozzarella cheese grated
-Parmesan cheese (halal)
Directions:
-Pyaz ko peel ker ka chop ker lein & side per rakh dein.
-Fresh basil leaves ko chop ker lein & side per rakh dein.
-Baingan ki cap ko cut karein aur alternately peel ker lein even slices mein cut ker lein,namak chirak dein aur heavy object rakh dein aur kuch ghanton kliya chor dein ta ka baingan ki bitterness nikal jaye.
-Tamatar ko chop ker ka side per rakh dein.
-Saucepan main olive oil aur pyaz dal dein aur ek minute kliya saute ker lein.
-Tamatar dal ker ache tarhan mix ker lein.
-Namak aur kali mirch crushed dal ker ache tarhan mix karein.
-Fresh basil leaves dal ker ache tarhan mix ker lein.
-Pani dal ker mix karein aur dhak ker darmiyani ancch per 25-30 minutes kliya paka lein phir hand blender ki madad sa blend ker lein aur thanda ker lein.
-Anday dal ker ache tarhan whisk karein & side per rakh dein.
-Baingan ka tamam slices ko pat dry ker lein aur maida mein coat ker ka excess ko dust ker lein.
-Frying pan mein cooking oil garam karein aur baingan slices ko dono sides sa golden brown hunay tak fry ker lein.
Assembling:
-Baking dish mein tayyar tomato sauce,fried baingan slices,tayyar tomato sauce,mozzarella cheese, parmesan cheese,fresh basil leaves,fried baingan slices,prepared tomato sauce,mozzarella cheese aur parmesan cheese dal dein.
-Preheated oven mein 180 C per cheese melt hunay tak bake ker lein (10-15 minutes).
-Fresh basil leaves sa garnish ker ka serve!